Incredibly fudgy and full of white chocolate chips, these White Chocolate Blonde Brownies are delicious!
Our church has a Fall Festival every year. I like any excuse to bake, so I’ve been trying to figure out what to take to said festival. Cookies are a must, but what kind? Chocolate Chip? Oatmeal? Lemon? There are so many options; how will I ever decide? Maybe I should take a poll. I do know that I’m definitely making a pan of these Fudgy White Chocolate Blonde Brownies, because they turned out so well and I simply can’t wait to share them with everyone. (I know that probably sounds kind of silly, but I really do enjoy sharing my baked goods.)
“Ok, so, what is everyone bringing?” Me: “Ooo! I’ll bring cookies.”
Hey, it’s something I can usually do without messing it up, ok? I say usually because, a couple of weeks ago, I had a bit of an incident with some chocolate chip cookies that I made for Bible study on Sunday night. I decided to whip them up that afternoon and was running a little behind schedule, so I was hurrying more than usual. The cookies turned out great and I wrapped them up on a tray to take to the study. That day was a rainy one and our yard was all wet and muddy. As I rushed out to the car I tripped or slipped, and the tray of cookies became temporarily airborne. (Oops.) I managed to catch it but not without losing some of the cookies in the process. I proceeded to show up with a partial tray of cookies, while the rest of them sat abandoned in my muddy driveway. They weren’t alone for long however, because a wild animal found them and they were almost all gone when I got home from Bible study that night. Some raccoon or squirrel probably had a terrible stomachache later from eating way too many cookies. Either that or Casey ate them… I’m not completely sure on that point.
I’m really hoping I don’t trip and fall on the way to the Fall Festival. If that happens then these beautiful brownies will go to waste and I will be very sad.
Brownies definitely fall into the “one of my favorite desserts” category. *cough* That category is very large by the way. *cough* In the past, if I had to choose between a regular brownie and a blonde brownie, I would usually go for the typical chocolate version. I’ve always liked the concept of blonde brownies, but the ones I tried were usually too dry and just generally lacking in flavor to hold my interest. So, I decided to attempt coming up with my own blonde brownie recipe. I wanted a very moist, white chocolate version that could rival a regular brownie. (Ok, honestly, I don’t know that any blonde brownie could ever quite meet the deliciousness of a perfect, gooey, dark chocolate brownie, but these fudgy white chocolate ones come very close.)
They are incredibly simple to make and contain common ingredients (aside from the Sucanat, which can be substituted out if needed).
For the flour, I used part whole wheat and part all purpose because the whole wheat simply adds more flavor. For the sugars, I combined brown sugar and Sucanat for the same reason. (It wasn’t really to make the brownies healthier in this case, because these little bars definitely don’t fall into the healthy classification.) 🙂 You can use all regular flour and all brown sugar if you like, but trust me, it won’t taste quite as good.
Be sure to let the brownies cool for awhile before cutting or they will fall apart when you try to take them out of the pan!
Fudgy White Chocolate Blonde Brownies
- 1 cup whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, melted
- 1 cup firmly packed brown sugar
- 1 cup Sucanat (or you can use brown sugar here)
- 2 eggs
- 1 cup white chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13×9 inch pan or baking dish. Set aside.
In a medium-sized bowl, combine flours, baking powder, and salt. In a separate bowl, mix together butter, brown sugar, Sucanat, and eggs until blended. Add flour mixture and stir until mixed. Stir in chocolate chips.
Spread batter evenly in prepared baking dish. Bake for 23-28 minutes or until center is just set. Let cool completely in pan before cutting into squares.
~K in the Kitchen